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I do not have a 22, but from what I've read it uses a lot of charcoal. I've had an 18 for over ten years and had no problem cooking for gatherings larger than 10. I've got no desire to step up to a 22, mainly because I haven't really had a need for more space, so I would probably use more...

Got a text from a friend tonight that the Neighborhood Walmart on Blankenbaker Pkwy in Louisville had three 18" WSMs marked down to $199. Posting in case anyone on here is interested.

Was that I price mistake they already fixed? I'm seeing the basic kit for $120, and the kit with the stone and peel for $170.

Thanks Jim! :D

This site is good for tracking Amazon prices. You can get email notifications when an item drops to your desired price. I use it all the time. You'll probably want to still come back here and click on Chris's link (after you add an item to your cart) to make sure this site get's the referral...

Did mine on the Performer with the Weber rotisserie I just purchased. No prep or action shots, but the bird turned out great.

I had a feeling you might say that. I just bought the Weber rotisserie for my Performer, and my first cook was today's turkey which was a big hit. I didn't cook a turkey on the WSM today, but I've done them before and the family appears to prefer the rotisserie version.

Looks great. So which one did you like better?

Frankie, mind sharing your rotisserie turkey prep / method? I just bought a rotisserie for my Performer and am doing my first one for Thanksgiving. Thanks.

I just stumbled across this schematic on the Weber site while looking for a schematic for the 18.5 WSM I just purchased. I searched for Charcoal>Specialty Products, and this 14" WSM (2014) showed up in the results.

As long as you have plenty of sides/other dishes I would think half a pound per adult should be fine.

I have this one on today as well. Cutting down on the jalapenos but otherwise following the recipe. Had some issues with reusing old charcoal though and it's costing me some time trying to get it to 165 on the grill, so may have to switch to the oven sooner than planned.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Becky, if you are interested, I have a new Stok tower I picked up from home depot for the CI grates. I haven't assembled it, and I'll include the grate from my performer (also new) since I'm keeping the CI grates. $30 if you want it. Matt

This was a big hit. I have redeemed myself lol. Thanks Larry!

You can always make a second bird for the oven in case it doesn't turn out ok.

I've got one in the brine as well. I did a bird on the smoker a few years ago (can't remember which brine), and it wasn't much of a hit. Ran across this post, and had to harass the bride into letting me smoke a bird again this year. Crossing my fingers that it will go over well. I think it...

I just picked up a Q320 a month or so ago, and I've used it a few times. I'm already starting to get a fair amount of rust on the grates. I've been letting it run for 10 minutes on high after using it, and I have a brass bristle brush for cleaning the grates. I keep it outside with a Q cover...

Thanks everyone. I'm sure it works. It must be because I'm not following the directions exactly. This last time I didn't count the number of coals I lit, I had the vents wide open until it got up to temp, then I put the food on. Guess I'm gettin' sloppy. I am using Kingsford though. I...

I'm having a problem running out of fuel 6-8 hrs in using the Minion Method. Is is possible I'm getting the coals burning to fast even though the temps are fine? Any suggestions? Thanks.